Sara's Strawberry Tabbouleh
- Yield:5 Servings
- Time:30 mins show details
A beautiful strawberry tabbouleh recipe. With vegan & gluten-free options, it's great for a picnic.
Ingredients
- ¾ cupbulgur wheat, or Quinoa (to make it gluten-free)
- 1clove garlic, finely minced
- 3green onions, white and light green parts
- 1 pintstrawberries
- 2-3 persian cucumbers, or 1 English cucumber
- ⅓ cupfinely chopped mint leaves
- ½ cupfinely chopped flat-leaf parsley, I used basil
- ¼ cupextra-virgin olive oil
- 1 tablespoonred wine vinegar, I used white
- Zest and juice of 1 small lemon
- ½to ¾ teaspoon sea salt
- 1 teaspoonfreshly ground pepper
- ½ cupcrumbled feta cheese, Salad is vegan without it, and still good! optional
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Preparation
- 5 mins
Rinse and drain the bulgur. Bring 1¼ cups water to a boil, add the bulger, turn off the heat, cover and set aside for 25 to 30 minutes or until the liquid is absorbed. Stir in the garlic, fluff with a fork, and set aside to cool.
- 5 mins
Thinly slice the green onions and add them to a large mixing bowl.
- 5 mins
Finely dice the strawberries and cucumbers and add them to the bowl.
- 10 mins
Add the cooled bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper, and feta and stir everything to mix well.
- 5 mins
Taste for seasonings and serve chilled or at room temperature.
The tabbouleh will keep covered, in the fridge for 3 days but it's best the day it's made.
Notes
To make this gluten-free, use quinoa instead of bulgur wheat.
Source: loveandlemons.com/saras-s...
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